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    You are in: Home / Deep-fried / Roll Kuchen (From the Mennonite Treasury of Recipes)
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    Roll Kuchen (From the Mennonite Treasury of Recipes)

    Roll Kuchen (From the Mennonite Treasury of Recipes). Photo by * Pamela *

    1/1 Photo of Roll Kuchen (From the Mennonite Treasury of Recipes)

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    15 mins

    3 mins

    * Pamela *'s Note:

    Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6 roll kuchen.

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    Units: US | Metric

    Add to


    1. 1
      Beat eggs well.
    2. 2
      Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
    3. 3
      Add to remaining ingredients and mix to combine.
    4. 4
      Roll out very thin and cut into strips.
    5. 5
      Cut again so that pieces are approximately 1 inch long by 3 inches wide.
    6. 6
      Cut a slit in the middle and pull one end through to knot it.
    7. 7
      Fry four to six at a time, in deep hot fat until golden brown.
    8. 8
      Serve with Watermelon!
    9. 9
      A Mennonite summer tradition!

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    Ratings & Reviews:

    • on April 30, 2008


      I am 71 years old, and as far back as I can remember, we have used this recipe with watermelon. We didn't eat watermelon without it! It was always salted, never used with sugar or jam. I guess this was our family tradition. This is a wonderful recipe! Thanks for sharing!! I tried this again since I wrote this review the first time. Made a new discovery! We had a few left over which does not happen very often. I froze them. Today we Bar B Que'd and I decided to try some of the frozen ones. I thawed them to room temperature and then brushed them with Bar B Que sauce! Wow! I put them on the grill away from the fire and they took on the smoke taste along with the sauce. Talk about bread with Bar B Que!! This is fantastic!!! Again, thanks for posting this!

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    • on November 23, 2009

      This is so much like the Fattigman (Poor Man's Cookies) I grew up on. My mother made these every Christmas and stored them in a Charley Chip's Can. I would do my best to eat them all before my 4 other sisters got to them. Fattigman's used sugar and Cardamom and sprinkled with Powdered Sugar after they are fried. They looked just like your Roll Kuchen. I am going to try your recipe to see how close they taste to my recipe.

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    • on December 20, 2006


      I've also used this recipe for years. Sometimes I substitute a 1/2 cup sour cream and 1/4 cup heavy cream for the milk, but only if I already have it in the house! I would never dream of dipping my rollkuchen in sugar or jam, we salt it lightly while it's still hot and ALWAYS make a double batch or more! Yum!

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    Read All Reviews (7)


    Nutritional Facts for Roll Kuchen (From the Mennonite Treasury of Recipes)

    Serving Size: 1 (760 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2242.3
    Calories from Fat 804
    Total Fat 89.4 g
    Saturated Fat 51.6 g
    Cholesterol 631.8 mg
    Sodium 5741.9 mg
    Total Carbohydrate 296.6 g
    Dietary Fiber 10.1 g
    Sugars 1.8 g
    Protein 58.0 g

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